Instructions

1

In a small bowl, combine 3 envelopes of unflavored gelatin and 1/4 cup of water. Mix and let stand.

2

In a small sauce pan, combine 2 cups of sugar and 1/4 cup water and warm it over a medium low heat. A minute later, add in ? cup corn syrup and turn the heat up to medium-high. You're going to bring the mixture to 240 degrees F. I admit, I try to avoid corn syrup and even have a corn-syrup-free marshmallow recipe, but even this recipe uses two-thirds less than traditional recipes. Corn syrup prevents the mallows from crystallizing and with the addition of bourbon, it is sorta needed.

3

While that is going on, let's do some other stuff. Using a stand mixer, mix the three egg whites and 1/4 teaspoon salt on low until they are just a bit foamy.

4

When the sugary syrup hits 240 degrees F, turn off the heat and add the following to the mix: 1/2 cup of bourbon and the gelatin mixture. While the gelatin melts, turn the stand mixer back on, this time to high, and start whipping those whites up.

5

Once the whites have become fluffy and pillow-like, slowly pour the syrupy mixture into the mixer bowl with the egg whites with the mixer on low.

6

Add in the 2 teaspoons of vanilla extract and whip it on high until the mixture is fluffy, stiff and the outside of the bowl is cool to the touch.

7

You are going to repeat steps 1 - 6 three times, making the red, white and blue marshmallow creme. You'll need about 10 drops of natural food dye for each tint. You can use more, obv, if you want a darker tint. I just try to avoid food coloring--even the natural ones used here--as much as I can.

8

Prep two 10 x 10 inch pans by greasing them and then coating them with powdered sugar.

9

When a batch is complete, immediately divide it between the two pans. Do this for each color.

10

Sift together 1 cup cornstarch and 1 cup powdered sugar. This is the coating for the marshmallows.

11

After letting the marshmallows sit for 5 hours, carefully remove the sheets from the pan. Cut the marshmallows into squares and place them in the powdered sugar mix, rolling them around, and then dusting them off. Store in an air tight container for up to a week.

Directions

1

In a small bowl, combine 3 envelopes of unflavored gelatin and 1/4 cup of water. Mix and let stand.

2

In a small sauce pan, combine 2 cups of sugar and 1/4 cup water and warm it over a medium low heat. A minute later, add in ? cup corn syrup and turn the heat up to medium-high. You're going to bring the mixture to 240 degrees F. I admit, I try to avoid corn syrup and even have a corn-syrup-free marshmallow recipe, but even this recipe uses two-thirds less than traditional recipes. Corn syrup prevents the mallows from crystallizing and with the addition of bourbon, it is sorta needed.

3

While that is going on, let's do some other stuff. Using a stand mixer, mix the three egg whites and 1/4 teaspoon salt on low until they are just a bit foamy.

4

When the sugary syrup hits 240 degrees F, turn off the heat and add the following to the mix: 1/2 cup of bourbon and the gelatin mixture. While the gelatin melts, turn the stand mixer back on, this time to high, and start whipping those whites up.

5

Once the whites have become fluffy and pillow-like, slowly pour the syrupy mixture into the mixer bowl with the egg whites with the mixer on low.

6

Add in the 2 teaspoons of vanilla extract and whip it on high until the mixture is fluffy, stiff and the outside of the bowl is cool to the touch.

7

You are going to repeat steps 1 - 6 three times, making the red, white and blue marshmallow creme. You'll need about 10 drops of natural food dye for each tint. You can use more, obv, if you want a darker tint. I just try to avoid food coloring--even the natural ones used here--as much as I can.

8

Prep two 10 x 10 inch pans by greasing them and then coating them with powdered sugar.

9

When a batch is complete, immediately divide it between the two pans. Do this for each color.

10

Sift together 1 cup cornstarch and 1 cup powdered sugar. This is the coating for the marshmallows.

11

After letting the marshmallows sit for 5 hours, carefully remove the sheets from the pan. Cut the marshmallows into squares and place them in the powdered sugar mix, rolling them around, and then dusting them off. Store in an air tight container for up to a week.